Title: Antipasto pasta salad
 Categories: Pasta, Main dish, Vegetarian
      Yield: 8 Servings
 
      1 lb Penne, rotini, etc. uncooked
     12 oz Roasted peppers, strips
     12 oz Marinated artichoke hearts
      1 c  Diced muenster, brick,
           -or provolene cheese, etc
      1 c  Mushrooms, sliced
    1/2 c  Chopped red onion
    1/3 c  Chopped fresh basil
    2/3 c  Lowfat caesar or italian
           -salad dressing
           Freshly ground pepper
           Sliced pepperoncine peppers
     
  Prepare pasta according to package directions.  While pasta is
  cooking, combine pepper strips, artichoke hearts, cheese, mushrooms,
  onion and basil in a large bowl.
  
  When pasta is done, drain and rinse with cold water. Drain well and
  add pasta and dressing to bowl; toss well. Cover; refrigerate at
  least 1 hour before serving.